Get new posts by email:

Archives

Currently Reading

Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. Now in 2023, I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

– – – – – – – – – – – – – – – – – – – – – –

BOOK READING (from Carolyn):

Under the Java Moon, by Heather Moore. Sometimes these WWII books are tough to read. This is a true story (written as fiction, though) about a few Dutch families who are taken prisoner on Java Island, by the Japanese. Certainly it’s a story about unbelievable deprivation and sadness, but also about resilience too. Not everyone survives, as you could guess, but you’ll be rooting for young Rita who takes on so many responsibilities far beyond her 6-year old’s abilities. I read this because a dear friend of mine’s husband (now deceased) was in the Army during WWII and spent a lot of his duty in Indonesia and had horrific stories to tell about the weather and environment (awful!). A period of his life he liked to forget. The book certainly brings that period and place to the forefront. I’m glad I read it.

Never in a million years would I have picked up Blind Your Ponies, by Stanley Gordon West. If I’d read the cover or flap that the bulk of the story is about basketball, I’d have put it back on the shelf. But oh, this book is – yes, about basketball, but it’s about a place in time in Montana, a few decades ago, when a tiny town supported their high school team. It’s about a dream. About the town who believed in them. About a tall young man who comes to lives in the town, and his deliverance, really, from a pretty awful background as he plays basketball, when he’d never played before. It’s about relationships, marriages, families and about how this little team makes it. Such a great story and SO glad I read it.

A Girl Called Samson, by Amy Harmon. I’m a fan of anything written by Harmon, and this one delivered as all her books do. 1760, Massachusetts. Deborah Samson is an indentured servant but yearns for independence. From being a rather tall, skinny kid (a girl) to faking it as a young soldier (a young man) in the Continental army. You’ll marvel at her ability to hide her true self. It’s quite a story. She’s thrown into the worst of situations in the war and comes through with flying colors. You’ll find yourself rooting for her and also fearing mightily that she’s going to either get killed, or be “found out,” by some of the men. Riveting story beginning to end. There’s a love interest here too which is very sweet.

On Mystic Lake, by Kristin Hannah. This is a book Hannah wrote some years ago, and tells the story of a woman, Annie, who finds out (on the day their daughter goes off to a foreign land for an exchange quarter) that her husband is in love with another woman and leaves her. Annie, who has been the quintessential perfect corporate wife, is devastated. She felt blind-sided. She cries and wallows, but eventually she returns home to her small town, where her widowed dad lives, in Washington. There she runs into many people she knew and at first feels very out of place. Slowly, she finds the town more welcoming and she helps a previous boyfriend, now widowed with his young daughter. A connection is there. Annie has to find herself, and she definitely does that. Her husband rears his head (of course he does!) after several months, and Annie has to figure out what to do. I don’t want to give away the story. Lots of twists and turns.

The Vineyard, by Barbara Delinsky. A novel with many current day issues. Husband and wife own a vineyard in Rhode Island. Husband dies. Widow soon (too soon) marries the manager, a hired employee, much to the consternation of her two grown children. Widow hires woman as personal assistant (much of the book comes from her voice) and she gets entangled into the many webs, clinging from the many decades the winery has tried to be successful. Really interesting. Lots of plot twists, but all revolving around work of the vineyard. Cute love story too. It wouldn’t be a Delinsky book without that aspect.

Consequences, Penelope Lively. I’ve always loved this author’s writing style. Have read many of her books. This one follows a rather dotted line family, the women, as they grow through worn-torn London and England. There’s poverty and both major events and minor ones that send the story’s trajectory in new directions. Riveting for me. Lively won the Booker Prize for Moon Tiger, her most famous book.

Below Zero, C.J. Box. Mystery of the first order. A Joe Pickett novel (he’s a game warden in Wyoming) with a family member thought dead is suddenly alive. Or is she? Joe’s on the hunt to find out. I don’t read these books at night – too scary. I love his books, though.

Consolations of the Forest: Alone in a Cabin on the Siberian Taiga, by Sylvain Tesson. I’m not sure what possessed me to read this book. About a late 30s guy who seems to crave solitude; he’s offered a 11×11 cabin in the cold/frozen Siberian outback, on a huge lake that freezes over in winter. Here’s a quote from the book: “A visit to my wooden crates. My supplies are dwindling. I have enough pasta left for a month and Tabasco to drench it in. I have flour, tea and oil. I’m low on coffee. As for vodka, I should make it to the end of April.” Vodka plays large in this book. Tesson (who is French, with Russian heritage) is a gifted writer, about the wilderness, the flora and fauna, about the alone-ness, the introspection. Mostly he ate pasta with Tabasco. No other sauce. Many shots of vodka every day. Drunkenness plays a serious role too – what else is there to do, you might ask? He lived there for about a year. I’d have lasted a week, no more.

The Auburn Conference by Tom Piazza. Another one, given my druthers I’m not sure I’d have picked up. For one of my book clubs. Excellent writing. 1883, upstate NY. A young professor decides to make a name for himself and puts on an event, inviting many literary luminaries of the day (Mark Twain, Frederick Douglass, Herman Melville, Forrest Taylor and a romance novelist [the outlier] Lucy Comstock). Part panel discussion, part private conversations, the author weaves a tale of discord, some moderate yelling, some rascism and much ridicule of the romance novelist. Also some words of wisdom, maybe not from the authors you’d have expected. Unusual book.

As Bright as Heaven, by Susan Meissner. 1918. Philadelphia. About a young family arriving with the highest of hopes. Then the Spanish Flu hits and dashes everything. You’ll learn a whole lot about that particular virulent flu and the tragic aftermath. Really good read.

Hour of the Witch, by Chris Bohjalian. Boston, 1662. A young woman becomes the 2nd wife of a powerful man, a cruel man. She determines to leave him, something just “not done” back then. Twists and turns, she’s accused of being a witch. Story of survival, and a redeeming love too.

My Oxford Year, by Julia Whelan. At 24, a young woman is honored with a Rhodes Scholarship to Oxford. She’s older than most of her fellow classmates, and as an American, doesn’t fit in very well. She’s left a good job back home, but determines to try to work some for the political campaign job she’s left, and also do the work for her Oxford scholarship. She meets a professor. Oh my. Such an interesting book. I loved learning about the culture of Oxford, and there’s a fascinating romance too, somewhat a forbidden one with said professor.

Madame Pommery, by Rebecca Rosenberg. I love champagne. Have read a number of books over the years (novels) about the region (and I’ve visited there once). This is real history, though in a novelized form. Madame Pommery was widowed, and determined she would blaze a trail that was not well received (no women in the champagne business for starters). And she decides to make a different, less sweet version. She’s hated and reviled, but sticks to her guns, veering away from the then very sweet version all the winemakers were producing. Fascinating story.

The Wager, by David Grann. A true tale of shipwreck, mutiny and murder back in the 1740s. Not exactly my usual genre of reading, but once I heard about the book, I decided I needed to read it. This is a novelized version of the story, based on the facts of an English shipwreck, first off Brazil, then later off Chile. Of the men, their struggle to survive (and many didn’t). Yes, there’s murder involved, and yes, there’s mutiny as well. Those who survived stood trial back in England many years later. Riveting read.

Before We Were Yours, by Lisa Wingate. 1939. A shantyboat in the backwaters of the Mississippi River. A 12-year old girl is left to care for her younger siblings when her mother is taken ill. A mystery ensues, and soon officials chase these youngsters to take them into an orphanage, one that became infamous for “selling” the children, weaving wild tales of their provenance. Dual timeline, you read about a successful young attorney who returns home to help her father, and questions come up about the family history. Fascinating read. You’ll learn about this real abominable woman, Georgia Tann, who profited by her “sales.”

The Vaster Wilds, by Lauren Goff. This tells the story of a young servant girl, in the aftermath of the starvation in Jamestown, the beleaguered town that virtually disappeared because the people weren’t prepared for the harshness of survival in those days. She escapes before the demise of the town and heads west, with nothing but the clothes she’s wearing. She survives longer than you might think, and encounters a lot of interesting experiences and people. Very interesting historical read.

Lady Tan’s Circle of Woman, Lisa See. Historical fiction, from 1469, Ming Dynasty, China. Based on the true story, however, about a young woman mostly raised by her grandmother who is a well known physician. Her grandfather is a scholarly physician, her grandmother, more an herbalist, or like a pharmacist of the day. Tan eventually marries into a family and is immediately subjugated by the matriarch, who won’t allow her to practice any of her healing arts. Quite a story, and also about how she eventually does treat women (women “doctors” were only allowed to treat women) as a midwife and herbalist. You’ll learn a whole lot about the use of flowers and herbs for healing and about the four humors.

Winter Garden, by Kristen Hannah. Quite a story, taking place in Washington State with apple orchards forming a backdrop and family business. Two sisters, never much friends even when they were young, return home to help care for their ailing father. Their mother? What an enigma. She took no part in raising them, yet she lived in the home. She cooked for the family, but rarely interacted. Yet her father adored his wife, their mother. How do they bridge the gulf between each other and also with their mother. Another page turner from Kristen Hannah.

Trail of the Lost, by Andrea Lankford. Not my usual genre. This is nonfiction, about Lankford who has plenty of credentials for rescue services, and is an avid hiker herself, determines to try to find some missing people who have disappeared off the face of the earth on the Pacific Crest Trail. It’s about how rescues work, everything from the disconnect between active citizens who want to help, and seemingly the unwillingness of authorities to share information. Not exactly a positive for law enforcement in this book. Really fascinating. There are hundreds of people who have disappeared off various long hike trails in the U.S. This is about four who were hiking (separately and at different times) on the PCT.

Tomorrow, Tomorrow and Tomorrow, by Gabrielle Zevin. I’ve never been a “gamer.” Not by any standard definition, anyway. Not like people who really get into games, adventure, killers, etc. And this book isn’t a game .. . but it’s a novel (and a great story, I might add) about how these games come into being. How they’re invented, how they morph. First there were two college students, then a third person is added, and they end up creating a wildly popular game. A company is born. And it goes from there. Mostly it’s about the people, their relationships, but set amidst the work of creating and running a gaming company. Not all fun and games, pun intended.

Remarkably Bright Creatures, by Shelby Van Pelt. Oh gosh, what a fabulous book. It’s a novel; however, much of the story is about the intelligence of octopus. In particular this one, Marcellus, who lives in an aquarium in a fictitious town in western Washington State. More than anything the book is about relationships, not only Marcellus with a woman (of a certain age) who cleans the aquarium at night, but the various people in this small town.

Trust, by Herman Diaz. This novel is an enigma in so many ways. It’s a book, within a book, within a book. About the stock market crash back in 1929, but it’s about a man. Oh my. It’s really interesting. This book won the Pulitzer. That’s why I bought it.

Cassidy Hutchinson is a young woman (a real one) who works in politics or “government.” She’s worked for some prestigious Washington politicians, and ended up working for Trump. The book is a memoir of her short spin working at the highest levels, and obviously at the White House. She worked under Mark Meadows and suffered a lot of ridicule when she quit. Truth and lies . . . when she couldn’t live with herself and subvert the truth. Enough, gives you plenty of detail leading up to and after the January 6th uprising. She testified to Congress about what she knew. Really interesting. I almost never read books about politics because I think many (most?) of our elected politicians succumb to the lure of power and forget who they work for, us, the public.

Becoming Dr. Q, by Alfredo Quiñones-Hinojosa, MD, is an Associate Professor of Neurosurgery and Oncology at Johns Hopkins University. This is his memoir about how he went from being a penniless migrant from Mexico to one of the world’s most renowned experts in brain tumors.

The Invincible Miss Cust, by Penny Haw.  In 1868 Ireland, a woman wasn’t allowed to attend veterinary school, much less become a veterinarian. It took  years of trying (to the horror of her aristocratic family) and finally someone took her under their wing, she enrolled using a pseudonym (a name not revealing her gender). This is a true story of Aleen Isabel Cust, who did just that.

Her Heart for a Compass, by Sarah Ferguson (yes), the Duchess of York. I was pleasantly surprised as I read this book that it wasn’t the usual romantic romp – there’s more to this story than you might think. Ferguson utilizes some of her family ancestors as real characters in the book. Sweet story but with lots of twists and turns.

Someone Else’s Shoes, by Jojo Moyes.Nisha, our heroine, is a wealthy socialite. She thinks her life is perfect. At the gym someone else grabs her gym bag, so she grabs the similar one. Then she finds out her husband is leaving her and he’s locked her out of their high-rise apartment. She’s penniless. No attorney will take her on. She has nothing but this gym bag belonging to someone else (who?).

The Eleventh Man, Ivan Doig. What a story. Ben, part of a Montana college football team in the 1940s, joins the service during WWII. So do all of his eleven teammates. After suffering some injuries in pilot training he is recruited by a stealthy military propaganda machine. His job is to write articles about his teammates as they are picked off at various battle theaters around the Pacific and Europe. Ben goes there, in person, to fuel the stories. Ivan Doig is a crafty writer; I’ve read several of his books, my favorite being The Whistling Season.

Wavewalker, by Suzanne Heywood. Oh my goodness. A memoir about a very young English girl who goes off with her besotted and narcissistic parents and her brother on a years-long sailing journey supposedly following the route of James Cook. A very old, decrepit 70-foot schooner. Four people, 2 sort-of adults and 2 children. Sometimes a helper or two. A seasick mother. A dad who is driven to the extreme, whatever the damage he creates. She spent 10 years aboard.

Claire Keegan wrote Small Things Like These. It’s won a lot of awards, and shortlisted for the Booker Prize. Takes place in Ireland. Some profound questions come up in this novella, about complicity, about restitution. There’s a convent nearby, and attached one of those places young girls were sent if they found themselves “in the family way,” and about how the church helped, supposedly, by taking the children and placing them in homes, without consent. It’s ugly, the truth of the matter. Really good read.

Nicholas Sparks isn’t an author I read very often because his books are pretty sappy, but daughter Sara recommended this one, The Longest Ride. It begins with Ira (age 93), stuck in his car as it plunges off the edge of a road, and it’s snowing. As the hours tick by, he reminisces about his life.

The Neuroscientist Who Lost Her Mind, by Barbara Lipska. Interesting that I’ve read two books recently about the brain (see Doctor Q above). This is a true story about a woman, a neuroscientist, who developed a metastatic melanoma in the brain.

The Price of Inheritance, by Karin Tanabe. This is a mystery, of sorts. Our heroine is an up and coming employee at Christie’s (auction house). In bringing a large collection of expensive art to auction, she makes a misstep about the provenance of a desk. She’s fired. She goes back to her roots, takes a job at a small antique store where she used to work.

The Covenant of Water, by Abraham Verghese. Did you read Cutting for Stone, years ago, by this author? Such a good book, so I knew I’d enjoy this one, and oh, did I!. The book takes place in a little known area of southern India, and chronicles a variety of people over a few generations, who inhabit the place.

Finding Dorothy, by Elizabeth Letts. My friend Dianne recommended this book to me, and it was so special. Loved it beginning to end. It’s based on the story of 77-year old Maud Gage Baum (her husband Frank Baum wrote The Wizard of Oz).

The Bandit Queens, by Parini Shroff. It’s about a young Indian woman, Geeta, as she tries her best to make a living after her husband leaves her. Yet the community she lives in, thinks Geeta murdered him.

Attribution, by Linda Moore. We follow art historian Cate, as she struggles to succeed in her chosen field against sexist advisors. She finds what she thinks is a hidden painting.

The Measure, Nikki Erlick. Oh my goodness. This story grabbed me from about the third sentence. Everyone in the world finds a wooden box on their doorstep, or in front of their camper or tent, that contains a string. Nothing but a string. The author has a vivid imagination (I admire that) and you just will not believe the various reactions (frenzy?) from people who are short-stringers, or long-stringers.

The Book Spy by Alan Hlad. True stories, but in novel form, of a special Axis group of men and women librarians and microfilm specialists, sent to strategic locations in Europe to acquire and scour newspapers, books, technical manuals and periodicals, for information about German troop locations, weaponry and military plans of WWII. I was glued to the book beginning to end. Fascinating accounts.

A Dangerous Business, Jane Smiley. What a story. 1850s gold rush, story of two young prostitutes, finding their way in a lawless town in the Wild West. There’s a murder, or two, or three, or some of the town’s prostitutes, and the two women set out to solve the crime.

Storm Watch, by C. J. Box. I’m such a fan of his tales of Wyoming Game Warden Joe Pickett’s adventures catching criminals. Loved it, just like I’ve loved every one of his books.

Defiant Dreams, by Sola Mahfouz. True story about the author, born in Afghanistan in 1996. This is about her journey to acquire an education. It’s unbelievable what the Taliban does to deter and forbid women from bettering themselves.

Language of Flowers by Vanessa Diffenbaugh. This is fairly light read, a novel – but interesting, about the meaning behind many flowers.

The Rome Apartment, by Kerry Fisher. Such a cute story. Maybe not an interesting read for a man. It’s about Beth, whose husband has just left her, and her daughter has just gone off to college. Beth needs a new lease on life, so she rents a room from a woman who lives in Rome.

All the Beauty in the World, a memoir by Patrick Bringley. Absolutely LOVED this book. Bringley was at loose ends and accepted a job as a guard at the Metropolitan Museum of Art in NYC. He’d been a journalist at The New Yorker magazine, but after his brother was ill and died, he needed refreshing. After his training at the museum, he moves from room to room, guarding the precious art, and learning all about the pieces and the painters or sculptors.

The Queen’s Lady, by Joanna Hickson. I love stories about Tudor England, and this one didn’t disappoint. Joan Guildford is a lady in waiting to Queen Elizabeth. Oh my goodness are there twists and turns.

Once in awhile I’m ready to read another Louise Penny mystery. This time it was World of Curiosities. Usually I’d write something wonderful regarding “another tome about Three Pines.” Not going to say it this time. Three Pines becomes a sinister place. Murders (many).

Over the years I’ve read many of Jodi Picoult’s books. This, her newest, or very new, is called Mad Honey. Oh, my. This book is beyond Picoult’s usual borders, but then she always writes edgy books. That’s her genre. This one is written with a co-author, a woman who is gay (I think) and also a trans-gender.

Philippa Gregory is one of my fav authors. Just finished her 3rd (and last, I think) in the Fairmile series called Dawnlands. If you scroll down below you’ll find the 2nd book in the series, Tidelands. Very interesting about English history, but about the same families from the first book in the group. Loved it, as I loved all of them.

Am currently reading Rutherfurd’s long, long book, Paris. I love these involved historical novels about a place (he’s written many about specific places in the world). It’s a saga that goes back and forth in time, following the travails of various people and families, through thick and thin. Some of it during the era of the King Louis’ (plural, should I say Louies?). Very interesting about some of the city’s history and royalty.

Although this book says A Christmas Memory, by Richard Paul Evans, it’s not just about Christmas. A young boy is the hero here, but really an older widower man who lives next door plays a pivotal part of this book.

Wish You Were Here, by Jodi Picoult. Another page-turner. I loved this book. A thirty-something woman, about to take a trip with her boyfriend, when Covid breaks out. Covid plays a major role in this book, beginning to end. She decides to go anyway as her boyfriend is a doctor and cannot leave. She ends up on a remote Galapagos island, and you go along with her – with people she meets, the life she leads, the isolation she experiences, the loneliness she feels, but the joy of nature is a sustaining aspect.

Not everyone wants to read food memoirs. When I saw Sally Schmitt had written a memoir, titled Six California Kitchens, I knew I wanted to read it. I met Sally a few times over the years when I visited Napa Valley, and bought some of her famous pickled items, chutneys, jams, etc. She was the original chef at The French Laundry, before it became truly famous by Thomas Keller.

Being a fan of Vivian Howard (from her TV show), when I saw she’d written another book, I knew I should buy it. This Will Make It Taste Good is such an unusual name for a cookbook, but once you get into the groove of the book, you’ll understand. What’s here are recipes for some “kitchen heroes” she calls them. They’re condiments. They’re food additions, they’re flavor enhancers.

As soon as it came out, I ordered Spare, by Prince Harry. I’ve always been interested in the Royal Family.

Unaccustomed Earth by Jhumpa Lahiri. Usually I don’t seek out short stories. I might have purchased this book without realizing it was. There aren’t that many stories – each one gets you very ingrained in the characters. I love her writing, and would think each story in this book could be made into a full-fledged novel.

A Lantern in Her Hand, by Beth Streeter Aldrich. A very interesting and harrowing story of early pioneer days in the Midwest (Nebraska I think); covered wagon time up to about 80 years later as the heroine, Abbie Deal, and her husband start a family in a small town.

The Messy Lives of Book People, by Phaedra Patrick. From amazon’s page: Mother of two Liv Green barely scrapes by as a maid to make ends meet, often finding escape in a good book while daydreaming of becoming a writer herself. So she can’t believe her luck when she lands a job housekeeping for her personal hero, mega-bestselling author Essie Starling, a mysterious and intimidating recluse.

Four Seasons in Rome by Anthony Doerr. I’m a fan of this author and relished reading his book about a year in his personal life, with his wife and very new, newborn twins. Doerr was given an auspicious award – a year of study in Rome, with apartment and a stipend. There are four chapters, by season.

Kristin Hannah’s Distant Shores is quite a read. Some described it as like a soap opera. Not me. Interesting character development of a couple who married young. She put her own career/wants/desires aside to raise their children. He forged ahead with his life dreams. The children grow up and move on. Then he’s offered a huge promotion across the country. She’s torn – she doesn’t want to be in New York, but nothing would get in the way of his career.

Oh, William! by Elizabeth Strout. Lucy Barton is divorced. But she’s still sort of friendly with her ex. It’s complicated. Out of the blue he asks her to go on a trip with him to discover something about his roots.

Tidelands,  by Philippa Gregory. It tells the tale of a peasant woman, Alinor (an herbalist and midwife), who lives barely above the poverty level, trying to raise two children, during the time of great turmoil in England, the rancorous civil war about Charles 1.

Read Reminders of Him, by Colleen Hoover. A page turner of a story. A young woman is convicted of a crime (young and foolish type). Once released her sole purpose is to be a part of her daughter’s life.

The Last Anniversary by Liane Moriarty. Oh my goodness. The wicked webs we weave. How in the world did the author even come UP with this wild story, but she did, and it kept me glued. Sophie walked away from her wedding day, and always wondered if she made the wrong decision.

Very funny and poignant story, Mrs. Palfrey at the Claremont, by Elizabeth Taylor (no, not that one). Mrs. Palfrey, a woman of a certain age, moves into an old folks’ home in London. It’s a sort of hotel, but has full time elderly quirky residents.

For one of my book clubs we read Lessons in Chemistry, by Bonnie Garmus. This book is so hard to describe. Elizabeth is a wizard at chemistry and struggles to be recognized for her intelligence and research. She meets a man at her company who is brilliant too. They make quite a pair. They have a child, then he suddenly dies. Her work isn’t taken seriously, so she leaves her employment and becomes an overnight phenom on a cooking show where she uses the chemical names for things like sodium chloride, etc. You go alongside her struggles, and her raising of her daughter. LOTS of humor, lots to discuss for a book club.

Horse. Oh my, is it a page turner. Loved it from the first page to the last. Sad when it ended. It’s a fictional creation but based on a real racehorse owned by a black man, back in the 1850s. Technically, the story is about a painting of the horse but there are many twists and turns. If you’ve ever enjoyed Brooks’ books in the past, this one won’t disappoint.

The Book of Lost Names, by Kristin Harmel (no, not Hannah). Certainly a little-known chunk of history about a woman who becomes a master forger during WWII to help get Jewish children out of France. Not easy to read, meaning the difficulty of anyone finding the means and place to DO the forgery and right under the noses of the Nazis. Really good read.

Liane Moriarty’s first novel, Three Wishes, follows the travails of adult triplets, so different, yet similar in many ways. Two are identical, the third is not. So alike, and so not. It takes you through a series of heart-wrenching events, seemingly unrelated, but ones that could bring a family to its breaking point and test the bonds of love and strength.

Recently I’ve read both of Erin French’s books, her cookbook, The Lost Kitchen, and since then her memoir, Finding Freedom. About her life growing up (difficult) about her coming of age mostly working in the family diner, flipper burgers and fries (and learning how much she liked to cook). Now she’s a very successful restaurant entrepreneur (The Lost Kitchen is also the name of her restaurant) in the minuscule town of Freedom, Maine. She’s not a classically trained chef, but she’s terrifically creative. See her TV series on Discover+ if you subscribe.

Jo Jo Moyes has a bunch of books to her credit. And she writes well, with riveting stories. Everything I’ve read of hers has been good. This book, The Girl You Left Behind, is so different, so intriguing, so controversial and a fascinating historical story. There are two timelines here, one during WWI, in France, when a relatively unknown painter (in the style of Matisse) paints a picture of his wife. The war intervenes for both the husband and the wife.

Eli Shafak’s Island of Missing Trees. This book was just a page turner. If you’ve never read anything about the conflict in Cyprus (the island) between the Turks and the Greeks, you’re in for a big history lesson here. But, the entire story centers around a fig tree. You get into the head/brain/feelings of this big fig tree which plays a very central part of the story. You’ll learn a lot about animals, insects (ants, mosquitos, butterflies) and other flora and fauna of Cyprus.

Also read Apples Never Fall by Liane Moriarty. Ohhh my, such a good book. I couldn’t put it down. Whatever you do, do not read the ending before you start the book. I’ve never understood people who do this. The book chronicles the day a mom just ups and disappears. The grown children come back home, in panic. The dad isn’t much help, and he becomes the prime suspect of foul play. There is no body, however.

If you’d like a mystery read, try Dete Meserve’s The Space Between. It’s just the kind of page-turner I enjoy – a wife returns to her home after being away on business for a few days, to find her husband missing and what he’s left for her is an unexplained bank deposit of a million dollars, a loaded Glock in the nightstand, and a video security system that’s been wiped clean.

Read Alyson Richman’s historical novel called The Velvet Hours. Most of the book takes place in Paris, with a young woman and her grandmother, a very wealthy (but aging) woman who led a life of a semi-courtesan. Or at least a kept woman. But this grandmother was very astute and found ways to invest her money, to grow her money, and to buy very expensive goods. Then WWII intervenes, and the granddaughter has to close up her grandmother’s apartment, leaving it much the way it had been throughout her grandmother’s life, to escape the Nazis. Years go by, and finally answers are sought and found. An intriguing book, based on the author’s experience with an apartment that had been locked up similarly for decades, also in Paris.

Susan Meissner is one of my favorite authors. This book, The Nature of Fragile Things tells a very unusual story. About a young Irish immigrant, desperate to find a way out of poverty, answers an ad for a mail order bride.

Also read Rachel Hauck’s The Writing Desk. You could call this a romance. A young professional, a writer of one successful book, has writer’s block. Then she’s asked to go to Florida to help her mother (from whom she’s mostly estranged) through chemo. She goes, hoping she can find new inspiration.

Also recently finished The Weight of Ink by Rachel Kadish. The book goes backwards and forwards in time, from the 1600s in London with the day-to-day lives of a group of Jews (who had to be very careful about how they worshiped) to current day as an old house is discovered to hold a treasure-trove of historical papers.

Colleen Hoover has written quite a book, It Ends with Us: A Novel, with a love story being the central theme, but again, this book is not for everyone – it can be an awakening for any reader not acquainted with domestic violence and how such injury can emerge as innocent (sort of) but then becomes something else. There is graphic detail here.

Nicolas Barreau’s novel Love Letters from Montmartre: A Novel  is very poignant, very sweet book. Seems like I’ve read several books lately about grieving; this one has a charming ending, but as anyone who has gone through a grave loss of someone dear knows, you can’t predict day to day, week to week. “Snap out of it,” people say, thinking they’re helping.

Another very quirky book, that happens to contain a lot of historical truth is The Phone Booth at the Edge of the World: A Novel by Harry N. Abrams. Set in Japan just after the tsunami 10 years ago when 18,000 people died. At a private park miles away, some very special people installed a phone booth, with a phone (that didn’t work) at the edge of the park, and the survivors of the tsunami began wending their way there to “talk” to their deceased loved ones. Very poignant story.

No question, the most quirky book I’ve read of late, a recommendation from my friend Karen, West with Giraffes: A Novel by Lynda Rutledge. Back in the 1930s a small group of giraffes were brought across the Atlantic from Africa to New York, destined for the then-growing San Diego Zoo. The story is of their journey across the United States in the care of two oh-so-different people, both with a mission.

Could hardly put down Krueger’s book, This Tender Land: A Novel. Tells the harrowing story of a young boy, Odie, (and his brother Albert) who became orphans back in the 30s. At first there is a boarding school, part of an Indian (Native American) agreement, though they are not Indian. They escape, and they are “on the run.”

Just finished Kristin Hannah’s latest book, The Four Winds: A Novel. What a story. One I’ve never read about, although I certainly have heard about the “dust bowl” years when there was a steady migration of down-and-out farmers from the Midwest, to California, for what they hoped to be the American Dream. It tells the story of one particular family, the Martinellis, the grandparents, their son, his wife, and their two children.

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. It’s about her journey and escape to America.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice joins the Horseback Librarians in the rural south.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words:

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, who becomes a shepherd. Not just any-old shepherd – actually a well educated one. He knows how to weave a story.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

Scroll down to the bottom to view my Blogroll

Posted in Fish, Salads, on March 24th, 2012.

grilled_orange_rice_noodle_crab_salad

A so-very refreshing salad made with some grilled Cara Cara orange segments, some of those ultra-thin rice noodles, crab (or you could use chicken, or shrimp even) with a tangy citrus, garlic, lemon grass dressing. Add veggies of your choice (this one contains cucumber, carrots and mint).

It’s really quite fun cooking when somebody else has done all the sous-chef work, the grunt work. At the class I attended (sponsored by Sunkist, to introduce me to the cara cara oranges), they set up little work stations including one of those free-standing induction cooktops for each group of 3, so we grilled the oranges for this salad (I’d not done that before), made the dressing and put the salad together right there. We added in cucumber, a bunch of julienned carrots, a bunch of fresh mint and topped the salad with some chopped peanuts.

The oranges are drenched in a bit of the dressing, then grilled just long enough to get pretty grill marks on them, then they can be removed. This could be made ahead of time as the oranges don’t need to be served hot. The point is just to make them attractive! The rice noodles could be made an hour or so ahead of time too, although when they sit, they start getting sticky and it’s much harder to separate the strands. You don’t want big clumps of noodles that are very hard to eat. When you toss the dressing into the noodle mixture, mix it around – best method is your hands, although we didn’t do that!  – and separate the noodles as much as you can.

Over the years I’ve learned that it’s best to mix the main ingredients together and leave out the protein (crab, shrimp, chicken) and put those on each serving, so each person gets the same amount. Put a little bit of dressing on the crab too so all of the salad is dressed. You could add some sugar snap peas, some snow peas, some blanched asparagus cut up in pieces, even some very small florets of broccoli. It might not be quite so authentic, but it would be good! Put the pretty oranges on top, decoratively and you’re set. A bunch of green onions would be good in this too, including some of the dark green part.

What I liked: It was such a beautiful salad – the color contrasts were gorgeous (I suppose that’s the artist’s eye in me). The taste: really yummy. I liked the different textures and particularly liked the addition of the citrus.

What I didn’t like: really nothing. We don’t eat many carb-centric dishes, however, so it would be a special treat. I liked the crab and also think shrimp would be a great alternative. Worth making.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Grilled Orange, Rice Noodle and Crab Salad

Recipe By: Robert Danhi, consulting chef for Sunkist Growers
Serving Size: 6
NOTES: Next time I make this I’ll be using some snow peas, or sugar snap peas, more carrots, some green onions. Make certain you add enough dressing as the noodles will soak it up! Their recipe thought this would feed 4, but I think it would serve more, so I’ve guess-timated 6.

DRESSING:
6 ounces fresh lime juice
6 ounces fresh orange juice — Cara Cara, or any sweet orange
6 ounces Thai sweet chili sauce
2 ounces fish sauce
1/4 cup fresh garlic — minced
1/4 cup lemon grass — only the white part, finely miinced
SALAD:
1/2 pound rice noodles — (dry)
3 ounces cucumber — julienned
3 oou fresh carrots — julienned
1/4 cup fresh mint — chopped
1 pound lump crabmeat — (not snow crab)
ORANGES and GARNISH:
5 whole oranges — sweet, like Navel or Cara Cara
1/2 cup fresh cilantro — chopped
3/4 cup peanuts — chopped

1. DRESSING: Combine all ingredients in a bowl and whisk. (You may not use all the dressing.)
2. SALAD: Soak noodles in warm water (about 90°) for 15 minutes. Drain well. In a gallon of boiling water, cook noodles for about 2 minutes. Drain and rinse under cool tap water.
3. In a large bowl combine the noodles, cucumber, carrots and mint. Add a small amount of the dressing to the crab meat and set aside.
4. ORANGES: After cutting off the peel, cut each orange into about 6 wedges (these are not individual orange segments, but wedges – you need some of the connecting membranes to hold the orange pieces together during grilling). Gently toss the orange pieces with about 2 ounces of the dressing. Heat a grill (stovetop is fine) to medium high and oil it, then add the orange segments on both cut surfaces for about 30 seconds per side, just long enough to get some grill marks on them. Do not over cook them! Remove and set aside.
5. Add dressing to the noodle mixture (enough to suit your taste) and toss. Place portions out on plates, then top with the crab meat (and any dressing on it), grilled oranges, cilantro, and peanuts. Serve.
Per Serving: 481 Calories; 11g Fat (21.0% calories from fat); 21g Protein; 76g Carbohydrate; 6g Dietary Fiber; 60mg Cholesterol; 444mg Sodium.

Posted in Salads, on March 16th, 2012.

pear_arugula_fennel_gorg_salad

Ah, my mouth is watering just looking at this salad. Love those arugula leaves. And the pear, the Gorgonzola crumbles, and there’s some fresh fennel bits off to the left. The walnuts, well, they’re underneath the pear I think. Altogether delicious.

Almost every upscale restaurant serves arugula in some way, shape or form these days. It’s such an “in” green. Trader Joe’s sells baby arugula, which is the ideal for this salad. You could get all the ingredients there, actually, including the Gorgonzola cheese, pears and fennel. I happen to really like the peppery taste of arugula, but I understand, it’s not everyone’s favorite choice. If that’s the case, just substitute some other green like mache or even Romaine.

The recipe came from the cooking class with James Clark, the chef at Croce’s in San Diego. I would suppose this is one of their signature salads, although since I haven’t been there, I really can’t say for sure. The recipe, though, is from the next cookbook he and Ingrid Croce are publishing – I know that because James made a photocopy of the proof copy. He had explained to us that the previous couple of days he was bleary-eyed from re-reading the cookbook. Again and again. Fixing little things, typo’s and such. Since I was in the advertising business, I know proofreading well!

This salad is just delicious, that’s all I can say. Fresh fennel is finely sliced, Gorgonzola cheese is crumbled, walnuts are toasted, the Champagne vinegar vinaigrette is whizzed up in the blender and you’ll be all set. Plate the salad and add the cheese, walnuts and at the last minute slice the pears. Serve.

What I liked: the crunchy, peppery flavor of the arugula; the Gorgonzola crumbles (maybe because they’re not the norm like Feta or Blue Cheese); the toasted walnuts. Well, and the fennel too. Oh, heck, I just liked it all.

What I didn’t like: nothing at all.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Pear, Arugula and Fennel Salad

Recipe By: Adapted slightly from James Clark, Croce’s Restaurant, San Diego, 3/2012
Serving Size: 8
NOTES: If you make this according to the restaurant’s version, the dressing is a bit on the tart side. I think it needs just a tiny jot of sweet – sugar, agave or honey (see note in ingredients).

CHAMPAGNE VINAIGRETTE:
1 tablespoon shallots — minced
1 teaspoon garlic — minced
1/2 cup champagne wine vinegar
1 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon sugar — or honey [my addition]
1/4 teaspoon star anise — ground to a powder
SALAD:
1 small fennel bulb — very thinly sliced
1 pound arugula — baby leaves
2 whole pears — Bosc or red
1/2 cup gorgonzola cheese — crumbled
1/2 cup walnuts — toasted, chopped

1. VINAIGRETTE: Puree all the ingredients in a blender until thoroughly mixed. Dressing will not emulsify because there are no ingredients in it to help it do so, so you’ll need to put it in a shaker container and shake vigorously before serving it. Dressing will keep for up to a month.
2. SALAD: In a mixing bowl combine the fennel, arugula and add the vinaigrette to taste. You will not use all the vinaigrette. Place on each plate and top with gorgonzola crumbles, sliced pear and walnuts.
Per Serving (you probably won’t use all the dressing, so these numbers are high): 386 Calories; 37g Fat (81.2% calories from fat); 7g Protein; 13g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 466mg Sodium.

Posted in Chicken, Salad Dressings, Salads, on March 8th, 2012.

deconstructed_chicken_caesar_salad

There’s a short story to tell: when I was still in college (oh, many years ago) I worked every Friday night and all day Saturday at Marston’s (an old family-run San Diego department store). I worked in the Personnel Dept. (remember when they used to call Human Resources the Personnel Dept.?). My job was to train new sales employees – things like how to use the cash register (no electronics at all although they were electrically run). And about the company’s general policies including ethics – plus some limited safety info – mostly boring stuff. Anyway, on Saturdays when I wasn’t teaching I’d walk to a diner a few blocks away. They had a Caesar Salad on their menu that I was crazy about. It was just the best. It had all the elements of a perfect Caesar – Romaine, an egg-based olive oil dressing with good Parmesan, some big honkin’ croutons and a strip or two of anchovies on top. And lemon. That began my my appetite for anything Caesar, I’ll tell you. Hence you’ll find many Caesar type dressings here on my blog.

It would logically follow, then, that as I was reading the most recent issue of Bon Appetit, I was motivated by a recipe in the issue for a Parmesan Chicken and Caesar Roasted Romaine (salad). As I’m writing this, it’s not yet “up” on epicurious or I’d link to it. It got me to thinking. I had everything I needed to make this, but I wanted some dressing on the salad. So I improvised a bit, although I roasted the chicken and Romaine as indicated in the recipe. I went to my current favorite Caesar dressing – a Phillis Carey one that is cinchy easy made with mayo as the base. I’ve printed it up below as a separate recipe – you need that recipe IF you like Caesar. Phillis served it on a steak salad (and I wrote it up then as an integral part of that salad) at a cooking class a couple of years ago and I’ve been a fan of it ever since!

It was an easy dinner. Well – let me re-phrase that – it took me one hour to do it all – make the dressing, prep the chicken, make the panko crumb topping, prep the Romaine, heat the oven, roast the chicken, then roast the Romaine, cook some haricot verts (my very favorite recipe, garlic green beans), toss them in a skillet with some garlic and olive oil, plate it, drizzle on some of the Mayo Caesar dressing and serve! Whew! I felt a little like a one-armed paper hangar. Normally time isn’t of an element, but we had choir rehearsal and my magic time is “sit down to eat by 6:00.” We made it at 6:05, fortunately. (As an aside – we had sufficient leftovers of the chicken – so I chopped them up, cut up about a cup of the garlic green beans, made a Romaine salad with tomatoes, celery – and tossed it with more of the Mayo Caesar Dressing – that was out dinner the next night.)

pecorino_trufflesThe photo at left shows you one little deviation. I have good Parmigiano-Reggiano cheese, but I decided to use some Pecorino cheese I bought recently that contains some truffles. You can see some of the truffle stuff (little black specks). Oh does it make this cheese fantastic. It’s called Pecorino al Tartufo. It was sprinkled on top of the salad only – I used good Parmigiano for the dressing.

chicken_caesar_roastingOnce I lightly pounded the chicken breasts, they were placed on a large baking sheet (you need a large one to fit the big Romaine head halves). The panko crumb/cheese mixture was spooned on top and it went into the oven for exactly 10 minutes. The crumb mixture had just started to brown. Meanwhile I had brushed the cut Romaine halves with olive oil. They went on the tray and were baked another 5 minutes. At that point I didn’t think the lettuce had enough color, so I turned the oven on the broil for about 1 minute only (more and the chicken would have turned too firm and the Romaine would have been a black mess). Remove and serve. With the dressing dribbled over the Romaine and some cheese sprinkled on top.

What I liked: the overall taste – but then I love chicken Caesar salad under most circumstances. As long as the dressing is good.

What I didn’t like: not a thing. Delicious.

printer-friendly PDF for the salad
printer-friendly PDF for the dressing only

MasterCook 5+ import file – for the salad – right click to save file, run MC, then File|Import
MasterCook 5+ import file for the dressing only – right click to save file, run MC, then File|Import

Deconstructed Chicken Caesar Salad

Recipe By: Adapted from Bon Appetit, 2012
Serving Size: 4
NOTES: I used a little sprinkle of Pecorino cheese on top of the roasted Romaine – and what I had contained some truffles. You can use regular Pecorino, or Parmigiano too.

4 pieces boneless skinless chicken breast halves
Kosher salt and freshly ground black pepper
1/2 cup Pecorino Romano cheese — grated (or Parmigiano)
1/2 cup panko bread crumbs
2 tablespoons olive oil
2 tablespoons Italian parsley
2 large garlic cloves — smashed, minced
GRILLED ROMAINE:
2 whole Romaine lettuce — heads, halved lengthwise
1 tablespoon extra virgin olive oil
1 whole lemon — cut in wedges, on each plate
About 1/2 cup Mayo Caesar Dressing
1/4 cup Pecorino Romano cheese — grated, for garnish on the lettuce (or Parmigiano)

1. Trim chicken breasts as needed, and pound them slightly to an even 1/2 inch thickness.
2. Sprinkle chicken with salt and pepper to taste.
3. In a small bowl mix together the cheese, panko, olive oil, parsley and smashed garlic.
4. Preheat oven to 450°.
5. Using a large baking sheet, line it with foil. Place the chicken breasts on the foil. Gently spoon the cheese/panko mixture on top of each breast.
6. Bake for 10 minutes, until the topping has just begun to brown (no longer).
7. Meanwhile, cut the Romaine heads in half, lengthwise, leaving some of the root end intact, so it holds together. Brush the cut side of each half with oil.
8. After the chicken has roasted for 10 minutes, remove pan and place the oiled Romaine heads on the baking sheet, and try to roll them so the cut edge is level, if possible. Return to oven and continue roasting for about 5 more minutes. Watch the pan carefully. If the Romaine hasn’t browned much, turn heat element to broil, and cook for about 1 more minute, just so the Romaine begins to brown on the edges (not necessary for the cooking, but it looks more interesting).
9. Place chicken breast on each plate, with the Romaine half next to it. Drizzle the Romaine with the Mayo Caesar Dressing. Sprinkle with additional Pecorino cheese, if desired.
Per Serving: 377 Calories; 17g Fat (39.8% calories from fat); 41g Protein; 17g Carbohydrate; 7g Dietary Fiber; 80mg Cholesterol; 411mg Sodium.

. . .

Mayo Caesar Dressing

Recipe By: Phillis Carey, instructor and cookbook author
Serving Size: 6

2 cloves garlic — peeled
1/2 cup mayonnaise — Best Foods or home made
1/4 cup Parmigiano-Reggiano cheese — grated
2 tablespoons olive oil
1 tablespoon capers — drained (or use anchovies, if desired)
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1. Turn blender motor on and removing lid slightly drop garlic cloves into bowl. Turn motor off.
2. Add all remaining ingredients and blend until mixture is smooth. (Ideally you might want to double the dressing quantities because this amount “throws” the dressing all over the workbowl.) Pour dressing into a container and refrigerate. It tastes best if used within a week, but will keep for several weeks under refrigeration.
Per Serving: 190 Calories; 21g Fat (94.6% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 365mg Sodium.

Posted in Salad Dressings, Salads, on February 27th, 2012.

carrot_feta_arugula_salad

You might not think roasted carrots could be in/on a green salad. Let me assure you, you will be delightfully surprised at how flavorful this salad is. Trust me!

A couple of weeks ago my friend Cherrie and I attended a cooking class with Tarla Fallgatter. Actually it was on Valentine’s Day (hence the color-clashing red/pink plates). A few nights later Cherrie made this salad when the 4 of us were visiting our friends Stacey & Russ, who live in San Jose, but I forgot to take a better photo. . .

imageNo matter what – if you like carrots – you’re going to adore this salad. I may make it today, just because looking at that photo sends my salivary glands into overdrive! When Cherrie made it she and I found some of the adorable multi-colored baby carrots at a local market (see photo left). They made a pretty presentation on the plates.

But even if you can’t find the pretty carrots, use regular orange carrots. Buy organic, though, as they have so much more flavor. You’ll want to adjust the roasting time depending on the size of the carrots. They want to be just barely cooked through – not mushy.

The dressing is so perfect for this salad – a honey mustard vinaigrette with pear vinegar. I liked the dressing well enough that I’d make it all by itself. In this salad you dress the carrots with just a bit of the dressing, and dress the salad lightly also. The recipe makes more dressing than you’ll need, which is just fine by me! More for another dinner.

What I liked: the carrots – roasted – are just intensely full of flavor. Worth making for any reason. And I particularly liked the arugula – but you can use mache instead. Whatever is available. And the dressing is particularly good too.

What I didn’t like: nothing at all. Fabulous recipe.

printer-friendly PDF

MasterCook 5+ import file – right click to save file, run MC, then File|Import

Roasted Carrot, Arugula and Feta Salad

Recipe By: Tarla Fallgatter, cooking instructor, Feb. 2012
Serving Size: 6
NOTES: The pear vinaigrette will probably dress at least 8 servings, if not more. If you can find multi-colored carrots (purple, yellow, white and orange) this makes a really beautifully presented salad. Otherwise, regular, large orange carrots will be just fine! The salad does not need very much dressing – be careful and don’t overdo it. Do choose a Feta that isn’t overly salty. Tarla recommended Bulgarian (because it cubes well) but I didn’t like it at all – I prefer a milder and crumbled Feta instead.

12 medium carrots — mixed colors, if available
2 teaspoons mixed spice rub
2 tablespoons olive oil
2 cups arugula — baby arugula if possible, or mache lettuce
1/2 cup micro greens — optional
1/3 cup sunflower seeds, toasted
3 ounces Feta cheese — cubed or crumbled
1 whole avocado — peeled, sliced
VINAIGRETTE (makes more than you’ll need):
2 tablespoons pear vinegar
1 teaspoon balsamic vinegar
1 pinch red pepper flakes
2 teaspoons honey mustard
4 1/2 tablespoons olive oil

1. Preheat oven to 400°.
2. Toss carrots with olive oil and spice mix and place on cookie sheet. Roast until tender, turning occasionally, about 15-20 minutes. Cool. If carrots are large, slice in half lengthwise, or in quarters, or if small, leave whole. Toss carrots with about 2 T. of the vinaigrette.
3. Toss lettuce (or arugula), micro greens and sunflower seeds together. Add a bit of dressing and toss gently, then add Feta cheese (in it, or on top). Divide among plates and place carrots decoratively on top of the salad.
Per Serving (assumes you’ll use all the dressing, which you likely will not): 334 Calories; 27g Fat (70.5% calories from fat); 6g Protein; 20g Carbohydrate; 6g Dietary Fiber; 13mg Cholesterol; 237mg Sodium.

Posted in easy, Salads, Veggies/sides, on February 13th, 2012.

moroccan_carrot_salad

Just bright flavors in this carrot slaw – raw, grated carrots, toasted nuts, some minced dried cranberries, and a very fragrant Moroccan spice mix along with some lemon juice, apple juice and a little jot of olive oil. Very healthy, but don’t tell anybody – they’ll never know.

When I made this for dinner the other night (served it with a garlic sausage and cranberry mustard) my DH sighed and said “mmmm.” A good sign. I knew I liked it because I sampled it as I was making it, but I wasn’t sure he’d like it as much. The cumin and coriander seeds definitely give it an African slant. We both had seconds. And since the entire recipe (makes about 3 1/2 cups total, to serve about 4 people) had 1 tablespoon of olive oil – well, it’s very healthy too. I can’t wait to have leftovers – for dinner tonight, thank you.

According to my notes, this recipe came from Vegetarian Times. I think it came to my inbox because once upon a time I subscribed to their email newsletter. In any case, it’s an easy recipe to make. I happened to have some toasted walnuts from a couple of days before, so I didn’t have to toast them. I also had some toasted pine nuts, so they were tossed in there too. Probably when we eat the leftovers, the nuts will be soft – so if you want to, just sprinkle the nuts on each serving – in the event you know you’ll have leftovers.

Recipe Tip:

If you’re not so fond of raw, grated carrot, plunge the whole carrots in boiling water for about 2-3 minutes (depends on how big and fat they are), then drain and grate. The carrots will still have some crunch, but won’t be quite so raw and hard to chew.

What I liked: the overall flavors – the combination is just so good. Healthy and light – bright flavors altogether.

What I didn’t like: just one minor thing – I didn’t love crunching on the whole coriander seeds, so next time I might use ground coriander instead. The cumin seeds were fine, just not the coriander. Definitely I’ll make this again, though.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Moroccan Carrot Salad

Recipe By: Adapted slightly from Vegetarian Times
Serving Size: 4

3 cups carrots — grated
2 tablespoons apple juice
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 cup chopped walnuts
1/2 tablespoon coriander seeds — (or use 1 teaspoon ground coriander)
1/2 tablespoon cumin seeds
1/2 cup dried cherries — (I used dried cranberries)
2 tablespoons chopped cilantro
1 pinch cayenne — if desired

1. In a medium bowl, toss together carrots, cider, juice and olive oil.
2. In a small skillet, add walnuts, coriander and cumin seeds. Toast the mixture over medium heat until very fragrant and beginning to brown – about 5 minutes.
3. Add the spice/walnut mixture, dried cherries, cilantro and cayenne (if using) to the carrot mixture. Season with salt and pepper to taste – toss together until well combined.
Per Serving: 237 Calories; 13g Fat (45.8% calories from fat); 6g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 38mg Sodium.

Posted in Salads, Veggies/sides, on January 11th, 2012.

black_eyed_pea_salad

You know, of course, that we Americans, and particularly people from the American South, must eat black eyed peas on New Years’ Day, because it guarantees good luck in the new year. I had hoped to find some fresh black eyed peas, but alas, they’re very hard to come by in California. Perhaps they’re available everywhere in the South. Most years I haven’t paid much attention to the tradition, but I decided we needed to guarantee it for 2012! Instead of making hoppin’ John, a hot black eyed pea dish, I decided to make a cold salad. I went to Eat Your Books to see what recipes I had on my own bookshelves, and immediately went to Deborah Madison’s vegetarian cookbook, Vegetarian Cooking for Everyone.

Dried Beans

Do remember that it’s best to buy a fresh bag of dried beans rather than use any that have languished in your pantry for a year. Despite the fact that they’re dried and you’d think they couldn’t get any more dry, they can, and they do. Also, don’t add any salt to the cooking pot until the beans are tender – some experts tell us that adding it early on will guarantee the beans will never get tender.

Even though I mostly followed Deborah Madison’s recipe, I made a couple of deviations. I added a slice of bacon to the beans as they were simmering to tenderness, but that’s optional. And fished it out once they were cooked since it was soggy. The bacon added some nice smoky flavor to the beans. Once drained I added in the tomato, feta, green onions, parsley and oregano. The dressing is a lemony one, and this is where I deviated. I did use lemon juice (our winter crop is in full swing right now), but I added twice as much lemon juice as called for. Beans just love acid. I learned this many years ago when making one of my favorites – and I didn’t name this salad – Paul Prudhomme did – it’s called The Best Bean Salad. In that salad (also a cold bean salad) you add a whole LOT of apple cider vinegar. In the write-up about the recipe Paul even said it’s not a typo, yes, it’s almost all vinegar and he explained something about the chemistry involved – beans have a natural affinity to acid – they soak it up and mellow it. That bean salad is so low in fat it’s almost non-existent. So, I knew it would work in this recipe as well. That’s why I added twice as much lemon juice, since I knew it would be fine, and it was. It also gives the salad a piquant taste.

If at all possible, let this salad chill overnight. If you can’t, then at least give it 4-6 hours. That gives the lemon juice time to be absorbed by the beans. The flavors do mingle so much better with time to sit.

What I liked: If you like bean salads, you’ll like everything about this. Not hard. Makes a bunch. If you cut down on the oil (which you probably could do easily enough) it could be low in fat too. The little bit of crunch (green onions) is good. I might even add some red bell pepper to it as well. Since I love feta cheese, it was a good addition.

What I didn’t like: not much, other than the chore of having to soak the beans overnight, and the hour or two of cooking (and cooling) them before you start making the salad. But nothing about it is hard, so I’m not complaining! It also makes a LOT – people don’t take huge portions of a bean salad, unless it’s the only thing they’re eating.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Black Eyed Pea Salad with Tomato and Feta

Recipe By: Adapted from Vegetarian Cooking for Everyone, by Deborah Madison
Serving Size: 12 (small portions)
NOTES: Beans have a natural chemistry when combined with an acid (like vinegar or lemon juice) so you might think it will be too strong. If you allow the beans to absorb the dressing for several hours or overnight, you’ll find the salad very mellow.

1 pound black-eyed peas
1 slice bacon — (optional) chopped
4 whole scallions — including an inch or two of the greens, thinly sliced
3 medium tomatoes — (small) seeded and chopped, or 1/2 cup of drained, good quality canned tomatoes
1/4 cup chopped parsley
1 teaspoon dried oregano
3 ounces feta cheese — diced or crumbled
Salt and freshly milled pepper
LEMON VINAIGRETTE:
1/2 cup fresh lemon juice — (this is double what the recipe called for)
2 teaspoons lemon zest
1 teaspoon salt
1 large shallot
10 tablespoons olive oil (that’s half a cup plus 2 T.)

1. Dressing: Combine in a blender the lemon juice, zest, salt and shallot in a blender and puree, then add oil, taste and adjust salt and pepper to taste. The dressing will be very acidic (it should be) but will be absorbed by the beans.
2. Simmer soaked peas in salted water, about an inch above the beans, with the bacon, in a covered saucepan until tender; it will take 35 minutes to 1 hour.
3. Drain the beans (save the liquid for another use if you’d like) and place in a bowl along with the scallions, tomato, parsley, and oregano. Pour the vinaigrette over the peas and toss gently with a rubber spatula. Add the cheese, some pepper, and toss again. Taste for salt. Chill for at least 4 hours, or better yet, overnight. Serve chilled or at room temperature. Stir well before serving as the dressing will sink to the bottom.
Per Serving: 261 Calories; 14g Fat (45.6% calories from fat); 11g Protein; 26g Carbohydrate; 5g Dietary Fiber; 7mg Cholesterol; 276mg Sodium.

Posted in Salads, Vegetarian, Veggies/sides, on December 9th, 2011.

mitsitam_wild_rice_salad1 This salad was one of several at our Thanksgiving buffet dinner. Everyone liked it, as far as I know. I thought it was wonderful. It could be the main dish of a vegetarian meal. The next day several of us dipped into the leftovers and enjoyed it all over again. The watercress, however, isn’t all that nice the next day if it’s left in the salad.

mitsitam_wild_rice_saladThe dressing is easy – apple cider vinegar, honey, oil and salt and pepper. You do need to prepare a few fresh veggies – carrots, tomatoes, green onions, and add some dried cranberries, toasted pine nuts and toasted pumpkin seeds too. The wild rice does have to be cooked (using some vegetable stock, not just water) of course. Some of the dressing is tossed with the rice and allowed to sit for an hour before you finish prepping the entire salad for serving.

The recipe is another one from the Mitsitam Café. I told you about this a few days ago when I posted the recipe for Cedar-Planked, Fire Roasted Salmon. The recipe is also in the Museum’s cookbook, The Mitsitam Cafe Cookbook: Recipes from the Smithsonian National Museum of the American Indian. Worth making.

printer-friendly PDF
MasterCook 5+ import file – click on link to run MC, or right click to save file

Wild Rice Salad with Watercress

Recipe By: From Mitsitam Cafe Cookbook (Smithsonian National Museum of the American Indian)
Serving Size: 8

VINAIGRETTE:
6 tablespoons apple cider vinegar
1/4 cup honey
3/4 cup canola oil
Salt and pepper to taste
SALAD:
6 cups vegetable stock
1 1/2 cups wild rice
1 whole carrot — cut in matchsticks
3 tablespoons dried cranberries
1 whole plum tomato — diced
5 whole green onions — diced
1/2 cup pine nuts — toasted
1/4 cup pumpkin seeds, roasted
3 bunches watercress

1. Combine vinaigrette, cover and refrigerate for one hour (dressing will keep for 10 days).
2. Combine wild rice and vegetable stock in a medium saucepan. Bring to a boil and reduce to simmer for 45-50 minutes, or until cooked through. Drain and spread the rice out onto a large baking sheet to dry.
3. Scrape rice into a large bowl, add carrots, cranberries, tomato, green onions and nuts. Add about 1/2 cup vinaigrette, toss together and refrigerate for an hour. Place watercress on individual plates and top with wild rice mixture. If you have leftovers, remove all of the watercress as it turns icky if it’s kept past the first serving. Alternately you can place the salad in a large bowl and toss it all together and either serve it buffet style or place the tossed salad on individual plates.
Per Serving (assumes you consume all the dressing, which you don’t): 511 Calories; 28g Fat (48.5% calories from fat); 12g Protein; 56g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 1233mg Sodium.

Posted in Salads, on November 11th, 2011.

winter_greens_bacon_blue

If you happen to think you don’t like winter greens, think again. Lots of those winter type greens (in this case it’s escarole and kale) are perfectly edible raw. Mostly we know kale and other more typical winter greens as something you cook, and cook and cook to get it tender. Not needed here, as long as the pieces are cut into fairly small bite-sized pieces. Bacon is certainly an enhancement to just about any sturdy green salad. With a nice red wine vinegar dressing (including a hint of honey), and tossed with the bacon and some orange sections (supremes) it’s just the most fantastic taste. This may become a real new favorite around my house. I just have to remember to buy the hearty greens.

This is another recipe from a cooking class with Megan Barnett, a personal chef. I really liked her recipes (bacon inspired) and will make all but one of her recipes. The dressing can be made ahead, all the greens can be tossed ahead of time. Even the bacon could be cooked and crumbled ahead of time. And the orange supremes. The walnuts can be toasted and chopped ahead too. It’s all a matter of combining the ingredients just before serving. Make this salad. You may have to hunt in more than one grocery store for escarole. I find it a bit hard to locate sometimes, but it has a really good, hearty taste and texture.

What I liked: the fresh taste of the salad dressing. All the ingredients in the salad – walnuts, a bit of blue cheese, a bit of bacon. And then the greens. All of which I like to eat anyway.

What I didn’t like: nothing whatsoever. I’d make this salad over and over and over again. Especially nice for guests, I think. Because it’s different.

printer-friendly PDF
MasterCook 5+ import file – click to run MC or right click to import file

Winter Greens with Bacon, Orange, Walnuts and Blue Cheese

Recipe By: From a cooking class with Megan Barnett, a private chef, 9/2011
Serving Size: 4

2 tablespoons red wine vinegar
1 teaspoon fresh thyme — chopped
1 teaspoon honey — mild flavored
Salt and pepper to taste
1/4 cup extra virgin olive oil
4 cups greens — winter greens – escarole, kale, arugula
2 whole oranges — cut into supremes
4 slices thick-sliced bacon — cooked and crumbled
1/4 cup walnuts — toasted, chopped
1/4 cup blue cheese — crumbled

1. In a small bowl combine the red wine vinegar, thyme and honey. Season with salt and pepper, whisking until smooth. Beat in the extra virgin olive oil in a slow, steady stream until dressing is emulsified.
2. Place the greens in a large mixing bowl. Toss with enough dressing to lightly coat the leaves. Gently fold in the remaining ingredients and divide salad between 4 chilled plates. Serve immediately.
Per Serving: 317 Calories; 26g Fat (72.1% calories from fat); 9g Protein; 14g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 315mg Sodium.

Posted in Salads, Veggies/sides, on November 4th, 2011.

sauteed_eggplant_salad

When you go shopping, do you always know exactly what you’re going to do with the veggies you buy? Sometimes I do, but oftentimes I have no plans, other than knowing we haven’t had [insert vegetable name here!] in awhile and I’ll make something with it. That was the case here, with 2 beautiful small globe eggplants in my refrigerator. As I’m writing this, I’m remembering that last night we went out to dinner to a local Italian restaurant and I ordered a grilled vegetable salad (small) for my entrée. It contained green and yellow squash in microscopic thin slices and two thin rounds of eggplant. And the eggplant didn’t look like it had been grilled, but perhaps it had. It was very disappointing. I was expecting some red bell peppers, some onions maybe, or even some fennel. None of those. Just zucchini and eggplant.

eggplant_globeBut, I digress. My DH is crazy about eggplant parmesan, and when we go out to dinner and it’s on a restaurant menu, he’ll very often order it. I like it too, but I know (as a cook we know these things, right?) that eggplant parmesan is usually just loaded in fat/oil because of frying the eggplant. I don’t think restaurant chefs are at all cautious about how much oil they use – and eggplant is a particularly “bad” vegetable for soaking up anything you put it in – like oil! So, when I decided to make this salad or side veggie, I tried to be very aware of how much oil I was using. And I probably did use about 4 T. Maybe a bit more. And that’s a lot, although this made enough to serve about 6 people, probably. So maybe it wasn’t all that bad after all. But I ate a lot of it – so that negates my theory! I’ve also taken the leftovers out of the refrigerator and eaten this as a snack. It was really good, obviously, if I’d do that!

So what did I do? Using a Frugal Gourmet recipe as my starting point, I followed some of his suggestions, but then I veered off and did my own thing. I salted the eggplant and let it sit for half an hour or so while I got the rest of our dinner ready. Then, I rinsed it off and dried the slices on towels (don’t use terrycloth or lint will stick to the eggplant – use a dishtowel type or paper towels). Using a large, flat nonstick skillet, I poured in about a T. of grapeseed oil (that’s my oil of choice for cooking) and sautéed the eggplant on both sides, adding another T. of oil when I turned them over. Place them on paper towels when you’re done to soak up a bit of the excess oil, if there is any. I didn’t really have much, so I put them directly onto a serving platter.

Meanwhile, I mixed up some Greek nonfat yogurt, mashed garlic, lime juice, some crushed oregano, salt and pepper and kept adding lime juice until it tasted “right,” then let it sit until the eggplant was done. If you have time, mix this up ahead of time so the garlic will permeate all of the sauce. I spread the eggplant all over the serving plate and spooned the sauce on each piece, then garnished with some fresh mint from my garden. It was very pretty, I thought. I served it just barely warm. It also is good cold. I layered the pieces into a refrigerator container and after they’d chilled, they actually can be removed fairly easily and the plate recreated, which I did a couple of nights later. As leftovers, the yogurt mixture (already spread on the eggplant) had turned a kind of icky brownish color. I suppose it absorbed some of color from the eggplant skin. Next time I’d keep the topping separate and replenish it as leftovers. Or maybe the best thing is to eat it all up in the first sitting!

What I liked: the flavor was delicious, even leftover it was still delicious. The topping is also good with the garlic and mint and lime juice. I liked it all lot.

What I didn’t like: just keep the topping separate if you think you’ll have leftovers as the topping looks unappealing after a couple of days residing in the refrigerator. Be careful about adding too much oil when you sauté it – it will soak up whatever you pour around it!

printer-friendly PDF
MasterCook 5+ import file – click to run MC or right click to save file

Sauteed Eggplant Salad

Recipe By: My own concoction, but loosely based on a recipe from The Frugal Gourmet, Jeff Smith
Serving Size: 6
NOTES: If you have leftovers, scrape off the topping and refrigerate separately. It absorbs the purple/brown cast from the eggplant skin.

1 pound eggplant
1/3 cup grapeseed oil — or olive oil (approximately)
1 cup fat-free Greek yogurt
1/4 teaspoon dried oregano — crushed
1 clove garlic — mashed
1 tablespoon lime juice — freshly squeezed
Salt and freshly ground black pepper to taste
2 tablespoons fresh mint — minced, for garnish

1. Cut the eggplant in half, then slice each half into 1/4 inch planks. Lay them on a baking sheet and sprinkle both sides with salt. Set aside for about 30 minutes.
2. Rinse eggplant slices in water and dry on both sides with towels or paper towels.
3. Heat a large saute pan to medium-high and add oil. Heat until oil shimmers, then saute eggplant slices (in 2-3 batches) in the oil until golden brown on both sides and just barely cooked through. Add more oil to the pan as needed. Taste eggplant to make sure you’re not over or under cooking them. Drain on paper towels.
4. Remove slices to a platter and overlap the slices slightly.
5. Meanwhile, prepare topping: combine yogurt, garlic, salt, pepper, oregano and lime juice. Stir well, then spoon the sauce on top of the cooled eggplant. You may serve the eggplant immediately, or cover and chill. Garnish with fresh mint.
Per Serving: 125 Calories; 12g Fat (84.5% calories from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.

Posted in Fish, Salads, on October 29th, 2011.

nicoise_chopped_salad_shrimp

People in lots of places in the Northern Hemisphere are already experiencing much cooler weather, like it’s fall, of course. But in Southern California, uh, no. No fall. No cooling temps. The hottest part of our summer usually is in September and October. I sort-of have a date-goal, that by about Halloween our weather has begun to cool down, at least at night. But until then, it’s still lots of sunshine, no rain, and plenty of air conditioning going on in my house.

So, summer salads are still on my dinner menus, maybe twice a week, and on menus at most restaurants. Here in California, salads are on the menu at restaurants year ‘round. Which is why I went to a Phillis Carey cooking class recently that was all about salads. Main dish salads. And they were, each one, delicious. Worth making. Like this one.

She took some of the usual ingredients of a Nicoise salad (potatoes, Kalamata olives, green beans, hard boiled eggs) but instead of tuna (canned tuna if you’re eating it in France, maybe seared ahi if you’re having it here in California), which is the usual protein in a Nicoise, she used big, gorgeous shrimp. What a great concept. Then she paired it with a mustardy lemon olive oil dressing. Do use fresh lemon juice in the dressing – and add more if it isn’t lemony enough. That’s an essential flavor.

What I liked: absolutely everything about it. Even down to the capers on top of the egg. Loved the dressing too.

What I didn’t like: nothing. Deliciousness in every bite.

printer-friendly PDF
MasterCook 5+ import file – click to run MC or right click to save file

Chopped Nicoise-Style Salad with Grilled Shrimp

Recipe By: Another great recipe from Phillis Carey, 7/2011
Serving Size: 4

MUSTARD-CAPER DRESSING:
6 tablespoons fresh lemon juice
1 tablespoon capers — chopped
2 teaspoons Dijon mustard
3/4 cup extra virgin olive oil
Salt and pepper to taste
SALAD:
1 pound shrimp — large, cleaned, but with tails left on
1/2 pound red potatoes — cut 1/2″ cubes
1/2 pound green beans — trimmed
1/2 cup kalamata olives — pitted, chopped
1/2 cup red onion — diced (soaked in water with 2 T. red wine vinegar added)
2 cups plum tomatoes — seeded, diced
6 cups Romaine lettuce — finely chopped (or other crispy type lettuce)
2 whole eggs — hard-cooked, halved lengthwise
12 whole capers

1. Roast the potato chunks on a sheet pan for 25 minutes at 425°. Remove, cool and refrigerate if time permits.
2. Whisk together the dressing ingredients. Remove 1/3 cup to a separate bowl and toss the shrimp in it. Cover shrimp and refrigerate for about 30 minutes. Refrigerate remaining dressing until time to assemble the salad.
3. Steam the green beans for about 6 minutes and when barely done, plunge into ice water, then drain. Refrigerate if time permits.
4. In a small bowl add chopped onion. Add water to cover and add about 2 T. red wine vinegar. Stir and allow to sit for 30 minutes (to reduce the raw onion flavor).
5. Thread shrimp on bamboo skewers that have been soaked in water for about 30 minutes. Discard the marinade/dressing. Grill shrimp 3-4 minutes per side; remove from skewers and toss them with just a little bit of additional dressing.
6. To assemble salad, place olives, onion, tomato and lettuce in a large bowl. Add potatoes and green beans and toss. Add reserved dressing and toss to coat well. Divide salad among 4 plates and place half an egg in the center. Top each egg with 3 capers (push each gently into the yolk so they will stay put). Arrange shrimp around the egg. Serve.
Per Serving: 712 Calories; 53g Fat (67.6% calories from fat); 31g Protein; 27g Carbohydrate; 6g Dietary Fiber; 279mg Cholesterol; 1677mg Sodium.

Related Posts Plugin for WordPress, Blogger...